1/2 cup vegan margarine (80% fat is best) — softened
1/2 cup organic unbleached sugar
2 cups ripe bananas — mashed
3/4 cup agave nectar
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
In a mixing bowl, cream margarine and organic unbleached sugar.
Add bananas and agave nectar; mix well.
Combine dry ingredients; stir into creamed mixture just until moistened.
Fill paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 18-20 minutes or until cupcakes test done.
Cool in pan 10 minutes.
Perfect with Vegan Fudge Frosting